Publisher Photo

Vegetarian Chili Recipe

Read Reviews
3 1 1
Publisher Photo
With the abundance of beans, vegetables and flavor in this spicy chili, you'll never miss the meat! My family has been enjoying this meal for many years.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours
VERIFIED BY Taste of Home Test Kitchen
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 3 hours

Ingredients

  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 3/4 cup chopped green pepper
  • 1/4 cup chopped green onions
  • 1 cup chopped fresh mushrooms
  • 1 can (6 ounces) pitted ripe olives, drained and chopped
  • 1 can (6 ounces) tomato paste
  • 4-1/2 cups water
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 medium tomato, chopped
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/4 teaspoon cayenne pepper, optional

Directions

In a Dutch oven or soup kettle, saute onion and garlic in oil for 5 minutes. Add carrot, celery, green pepper and green onions; cook for 7 minutes or until crisp-tender. Add mushrooms, olives and tomato paste; blend well. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for at least 3 hours. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Vegetarian Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p15

Nutritional Facts

1 cup: 125 calories, 4g fat (1g saturated fat), 0 cholesterol, 747mg sodium, 20g carbohydrate (6g sugars, 6g fiber), 5g protein.

  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 3/4 cup chopped green pepper
  • 1/4 cup chopped green onions
  • 1 cup chopped fresh mushrooms
  • 1 can (6 ounces) pitted ripe olives, drained and chopped
  • 1 can (6 ounces) tomato paste
  • 4-1/2 cups water
  • 1 can (15 to 16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 medium tomato, chopped
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/4 teaspoon cayenne pepper, optional
  1. In a Dutch oven or soup kettle, saute onion and garlic in oil for 5 minutes. Add carrot, celery, green pepper and green onions; cook for 7 minutes or until crisp-tender. Add mushrooms, olives and tomato paste; blend well. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for at least 3 hours. Yield: 8-10 servings (2-1/2 quarts).
Originally published as Vegetarian Chili in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p15

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forVegetarian Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jamiebonner User ID: 1661696 74797
Reviewed Nov. 17, 2008

"This was good. A little spicy for the kids. Next time I will prepare it with 2 cans of beans and reduce the chili powder to 2 tablespoons."

Loading Image
Mediabong Goes Here